Oat Crisp with Burst Tomato Arugula Salad Oat Crisp with Burst Tomato Arugula Salad
Every summer, I have a familiar pattern. I think the summer is going to be slow, with lots of reading and beach time but by early June, I realize summer is going to fly. I schedule jobs, trips, and BBQs. Before I know it, every week and most weekends are booked. I don’t mind this but it always changes the way we eat. I like easy meals that are still packed with freshness. Enter this oat crisp.
I’m the type of person who loves croutons in her salad but I only make them if I have some solid, leftover bread. This easy oat crisp was born out of a desire to have a crisp bite to a salad with help from something I always have on hand: rolled oats. We eat oatmeal for breakfast nearly every morning and granola is a staple snack. Having a large container of rolled oats on hand is a must! This crunchy cracker-like bread uses a favorite trick of mine for homemade flour. All you need is a solid blender or food processor and you can make your own flour from rolled oats!
This flatbread is extremely easy to vary. Beyond the toppings, I like to add in a handful or herbs or toasted spices. You could also add a bit of sweetener but I’ve found the flavor of oats to be sweet enough.
LEGUMES: Add your favorite cooked legumes to the salad. I like tossing in chickpeas or cooked black lentils.
GREENS: Arugula is not a love for everyone but you could easily swap in lettuce, spinach, or kale.
VEGETABLES: Roasted summer squash, roasted winter squash, or grilled asparagus are all nice additions, depending on the season. Play around with the vegetables in the salad- it’s hard to go wrong!